We are going to prepare a traditional stew lamb following the grandmothers recipe, so that the result will be a blunt dish and full of flavor. Of course, although it may seem complicated the truth is that it is a very simple recipe. Therefore, if you are looking for a dish for Christmas or any other easy to do and full of flavor to surprise your guests, this recipe is what you need! To make this dish you can use several parts of the lamb, such as the skirt, The neck or leg. Likewise, you can add potatoes to improve the presentation and provide that extra flavor and texture. A trick before getting to work with the recipe of Guisado Lamb: the next day it is even better because the flavors have finished settling. That said, keep reading and discover in recipes how to make the grandmothers stew lamb, the traditional recipe!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Medium |
| Grandmas stew lamb ingredients: |
| 1 kilogram of lamb in pieces 1 onion 1 laurel leaf 2 cloves of garlic 1 piece of green pepper 1 piece of red pepper 3 tablespoons of fried or crushed tomato soup 200 milliliters of white wine 1 jet of olive oil 1 tablespoon of red paprika 1 pinch of pepper 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, stew, |
Grandmas stew lamb ingredients:
1. Prepare the lamb, so that the pieces and pump them well to taste. Remember that you can use several parts.
2. Put a casserole to the fire with a good jet of olive oil, add the whole garlic and, when hot, incorporate the pieces of lamb to brown over high heat. They only have to brown on the outside, since they will end up cooking.
3. While the lamb, washed and itchs vegetables in very small pieces.
4. When the meat has been golden, add the vegetables, remove, let cook for 5 minutes and lower the fire that does not burn vegetables. When the vegetables have poached, add the fried tomato, mix and add the sweet or spicy paprika.
Trick: Instead of fried tomato you can use a crushed natural tomato to make the grandmothers stew lamb.
5. Pour the white wine and let it begin to boil and evaporate alcohol for 3-4 minutes.
6. Once the wine alcohol has evaporated, add water to cover the meat and add the bay leaf. Let the cooking cook on medium heat about 60-80 minutes, or until the meat is tender. As the big pieces are big, you may need more or less time to cook, but it must be quite tender. Add some salt.
7. When it takes 45 minutes of cooking, check the status of meat and sauce to assess if you need a little more water. Likewise, salt and pepper test and rectifies if you want. Let you finish cooking about 30-40 minutes or so and the grandmothers lamb stew will be ready. You will see that you have a very tender meat and a delicious sauce, and if you are able to reserve the preparation to serve it the next day, you will not regret it because the taste will have enhanced!
